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High Protein Banza Pasta Salad

A nutritious and filling pasta salad made with Banza pasta and a vibrant medley of fresh vegetables and feta cheese, perfect for picnics and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta & Base Ingredients
  • 8 oz Banza pasta (chickpea pasta) For that protein punch! Look for brands like Banza.
  • 1/4 cup red onion, diced Adds a slight sweetness and vibrant color.
  • 1.25 cups cherry tomatoes, halved lengthwise Juicy bursts of flavor.
  • 3 cups arugula The peppery base that enhances the freshness.
  • 1 large red bell pepper, chopped Sweet, crunchy addition.
  • 1 large yellow bell pepper, chopped For a pop of color and sweetness.
  • 1 large green bell pepper, chopped Adds that extra crunch and earthiness.
  • 2 cups cucumber, diced Refreshing and hydrating.
  • 1/2 cup kalamata olives For that rich, salty flavor.
  • 4 oz feta cheese, crumbled Adds tanginess and creaminess; use vegan feta if needed.
  • 1/4 cup fresh parsley, chopped A fresh herb that brightens the dish.
Dressing Ingredients
  • 2 tbsp olive oil Opt for a quality extra virgin olive oil for a richer flavor.
  • 1.5 lemons juiced Freshly squeezed is best.
  • 2 tbsp red wine vinegar For that necessary acidity.
  • 1 tsp Dijon mustard Adds creaminess and rich flavor.
  • 3 cloves garlic, minced My favorite aromatic to elevate taste.
  • 1 tsp oregano Dried or fresh, your choice!
  • 3/4 tsp salt Adjust based on taste.
  • 1/2 tsp black pepper Freshly cracked is the way to go for best flavor.

Method
 

Preparation
  1. Prepare all vegetables: Begin by dicing the red onion, halving the cherry tomatoes, chopping the parsley, dicing the cucumber, and chopping the bell peppers. Mince the garlic.
  2. Cook the Banza pasta: Bring a large pot of salted water to a boil. Add the Banza pasta and cook according to package directions until al dente, about 8-9 minutes. Stir occasionally, then drain and rinse under cold water to cool.
  3. Make the dressing: While your pasta cools, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper in a bowl until well blended.
  4. Combine the ingredients: In a large bowl, combine the cooled pasta with the prepared vegetables: red onion, cherry tomatoes, bell peppers, cucumber, arugula, and kalamata olives. Add crumbled feta cheese last.
  5. Dress it up: Pour the dressing over the pasta and vegetables, tossing gently until everything is evenly coated.
  6. Refrigerate: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld together.
  7. Serve and enjoy! Taste just before serving and adjust any seasoning if necessary.

Notes

Fresh ingredients are key for the best flavor. Store leftovers in an airtight container; they’ll last up to 3 days in the fridge.